Crockpot Recipe: Classic Hungarian Goulash

This easy and delicious version of Hungarian goulash is a snap to make in the crockpot, and makes a great, hearty meal for a cool fall evening!

Classic Hungarian Goulash - In the Crockpot

(Serves 6-8.)

Ingredients:

Hungarian Goulash. (Photo credit: Wikipedia)

2 lbs beef stew meat, cubed
1 cup chopped onion
2 Tbsp all-purpose flour
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
1 cup sour cream
hot cooked wide egg noodles
freshly chopped flat leaf parsley to garnish

Directions:

• Put the beef and onion in crockpot.
• In a bowl, stir together the flour, paprika, garlic powder, salt and pepper, then sprinkle into crockpot and gently stir to coat the beef well.
• Pour the diced tomatoes into the crockpot, carefully distributing evenly over the beef, then add the bay leaf.
• Cover and cook on LOW for 7 to 8 hours or until beef is fork tender.
• Take bay leaf out and add sour cream to crockpot, stirring gently.
• Allow sour cream to get warm, then turn heat off and serve immediately.
• Spoon over hot cooked wide egg noodles and sprinkle fresh parsley on top of each serving.

Recipe: Hawaiian Sunset Fruit Dip

This one's not 100% from scratch, but it's quick and easy. Making your own vanilla pudding is also quite simple, and will taste better! This makes a great, light and fruity dessert for your Memorial Day or beach picnic. Just bring along your choice of fruit, and enjoy the summer breezes!

Hawaiian Sunset Fruit Dip

Ingredients:

(Photo credit: the_moment)

1 (3.4 oz) package Instant Vanilla Pudding Mix
1 1/4 cup cold milk
1/2 cup sour cream
1 (8 oz) can crushed pineapple, undrained
1/3 cup shredded coconut
Fresh fruit for dipping – melon, apple, strawberries, kiwi, orange, peach, mango, papaya, etc.

Directions:

• In a large bowl, put the pudding mix and milk and whisk together until smooth, then add the sour cream and whisk to combine.  With a spoon, stir in the pineapple, with the juice, and the coconut.
• Cover and put in refrigerator for at least an hour.
• Serve cold alongside fresh fruit for dipping.

Recipe: Grilled Sausage Stuffed Poblanos

Go Southwestern on the grill with this deliciously unique recipe featuring sausage and peppers in a new way that is sure to please those who love the spice! Grilling brings out the rich flavor of the poblano peppers (watch out - they're hot!), and when combined with the staple rice, black beans and cheese, you have a whole new twist on the stuffed pepper. Yum!

Grilled Sausage Stuffed Poblanos
(Makes 6 servings.)

Ingredients:

Poblano peppers. (Photo credit: jalapenokitten)

1 lb package spicy breakfast sausage
6 large poblano peppers
1 cup cooked rice
1 cup canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend
optional toppings of salsa and sour cream

Directions:

1. Start by cooking the sausage in a skillet over medium high heat, stirring often, until sausage crumbles and browns; set aside.
2. Heat grill to medium and set whole poblano peppers on grates and grill, turning several times as they cook until they are charred all over. 
3. Remove poblanos from grill and put in a heat-resistant bowl, then cover tightly with plastic food wrap. Let poblanos stand for about 5 minutes to loosen the skin. Then remove the poblanos from the bowl and carefully peel off the charred skin and set the poblanos on a work surface.
4. Carefully cut a small slit lengthwise into each pepper, making sure you don't cut through the poblano and leave the top with the stem intact. This forms a pocket.
5. Carefully scoop out the seeds from inside the poblanos. 
6. In the skillet with the cooked sausage, add the rice, black beans, and cheese and stir to combine.
7. Spoon this mixture into poblanos, distributing evenly.
8. Arrange peppers on a grilling pan.  You can cover it in aluminum foil if you wish. 
9. Put pan on grill over medium to medium high heat, cover the grill, and cook for about 5 minutes or until cheese melts. 
10. Remove poblanos to plates and top with salsa and sour cream to serve if desired.

Recipe - Smoked Salmon & Cucumber Salad

Here is a tasty way to use smoked salmon. The salty tang of the salmon is divine against the coolness of cucumber and dill, and the lemon, horseradish and mustard help cut the richness for a perfect balance. This one is a delight on the palate, and fancy enough to impress at a dinner party as well.

Creamy Smoked Salmon & Cucumber Salad

Ingredients:

1 lb. smoked salmon, flaked
1 cucumber, washed, scored, sliced lengthwise, then quartered
2 tsp prepared horseradish
2 tsp brown coarse mustard, like Old World
1/2 cup sour cream
1 fresh lemon, juiced
1 Tbsp fresh dill, finely chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Romaine lettuce
Lemon wedges - for garnish

Directions:

• Combine the salmon and cucumber in a large bowl.
• In a separate bowl, whisk together the horseradish, mustard, sour cream, lemon juice, dill, salt and pepper.
• Pour the creamy dressing over the salmon and cucumber, gently tossing as you add to make sure salad is coated evenly.
• Test for salt, adding more if needed.
• Tear up Romaine lettuce and divide between 4 to 6 cold salad plates.
• Top each plate with a scoop of the salmon-cucumber salad.
• Garnish with lemon wedges. 
• Serve immediately.

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